highly recommended for breast cancer
Carrots have been shown to have antioxidant, antifungal, antibacterial, and anti-inflammatory effects. Carrots are an excellent dietary source of vitamin A (converted in the body from beta-carotene and alpha-carotene) and fiber, and contains some vitamin C and B vitamins, as well as calcium, iron, magnesium, and manganese. In addition to various carotenoids, carrots contain other bioactive compounds such as falcarinol, luteolin, sulfoquinovosyl diacylglycerol, and various lignans, all of which have been shown to have, or are suspected of having, anti-cancer activities. Carrots have been shown to suppress inflammation, promote good vision and be cardioprotective. Consumption of carrots has been found to be associated with reduced risk of esophageal, lung, colon, bladder, urothelial, cervical, prostate, and ovarian cancer.
Breast cancer-related effects of
Consumption of carrots has been found to be associated with reduced risk of breast cancer in numerous (but not all) population studies. This protective effect appears to be due to the interaction of multiple components of carrots, not just the presence of alpha-carotene and beta-carotene. Higher levels of carotenoids and vitamin A (retinol) in the blood of breast cancer survivors have both been found to be associated with greater likelihood of breast cancer-free survival.
Consuming 8 fluid ounces of fresh carrot juice per day has been shown to raise carotenoids in the blood to levels associated with protection against breast cancer. Supplementation with beta-carotene or with vitamin A will not provide the same beneficial effects as consuming high-carotenoid foods such as carrots and in fact these supplements have been associated with increased risk of certain cancers (e.g., lung cancer).
Non-organic carrots must be washed very thoroughly to remove pesticide residue. The original carrots were purple in color and purple carrots are still available. Purple carrots contain beneficial anthocyanins in addition to carotenoids.
Below are links to recent studies concerning this food. For a list of studies that includes less recent research, please click on carrots.
Selected breast cancer studies
Co-administrating luteolin minimizes the side effects of the aromatase inhibitor letrozole
Plasma Carotenoids and Retinol and Overall and Breast Cancer Risk: A Nested Case-Control Study
Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)
Effects of cooking techniques on vegetable pigments: a meta-analytic approach to carotenoid and anthocyanin levels
Adolescent Carotenoid Intake and Benign Breast Disease
Specific carotenoid intake is inversely associated with the risk of breast cancer among Chinese women
Dietary polyacetylenes of the falcarinol type are inhibitors of breast cancer resistance protein (BCRP/ABCG2)
The Effect Of Cooking On Phytochemical Content In Vegetables: A Review
Luteolin Supplementation Modulates Mammary Tumor Growth in C3H Mice Fed Diet with High- and Low-Fat Content
Extracts from Black Carrot Tissue Culture as Potent Anticancer Agents
Luteolin sensitises drug-resistant human breast cancer cells to tamoxifen via the inhibition of cyclin E2 expression
Circulating Carotenoids and Risk of Breast Cancer: Pooled Analysis of Eight Prospective Studies
Carotenoid database of commonly eaten Swiss vegetables and their estimated contribution to carotenoid intake
Luteolin exerts anti-tumor activity through the suppression of epidermal growth factor receptor-mediated pathway in MDA-MB-231 ER-negative breast cancer cells
Inhibitory effect of luteolin on estrogen biosynthesis in human ovarian granulosa cells by suppression of aromatase (CYP19)
Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition
Dietary compared with blood concentrations of carotenoids and breast cancer risk: a systematic review and meta-analysis of prospective studies
Effects of a Carrot Juice Intervention on Plasma Carotenoids, Oxidative Stress, and Inflammation in Overweight Breast Cancer Survivors
Carotenoid intakes and risk of breast cancer defined by estrogen receptor and progesterone receptor status: a pooled analysis of 18 prospective cohort studies
The flavonoid luteolin induces apoptotic cell death through AIF nuclear translocation mediated by activation of ERK and p38 in human breast cancer cell lines
Dietary flavones and flavonones display differential effects on aromatase (CYP19) transcription in the breast cancer cells MCF-7
Fruit and Vegetable Intake in Relation to Risk of Breast Cancer in the Black Womens Health Study